The product
Fil Rosè di Trota
Fillet of rainbow trout, marinated at low temperature
Code:
94111
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
600 g approx
Minimum order:
1 piece - by reservation
| Description | FIllet of rainbow trout, marinated at low temperature with salt, vinegar and black pepper; delicate and fragrant to the palate |
|---|---|
| Appearance | The meat of Fil Rosè has an incredibly soft but compact texture, with an inviting bright orange-pink colour and a nice contrast given by the black pepper on the surface |
| Taste | Delicate, with strong aromatic notes given by pepper |
| Curiosity | Cooking the trout at a low temperature makes it possible to obtain a compact but soft product on the palate: we have tasted it and sensation was that of biting into a slice of roast beef ... but of trout! |
| Our selection | The trout are raised for at least two years, fed naturally with selected feed, without preservatives and dyes |
| Suggestions | To be tasted at room temperature, thinly sliced with a drizzle of oil for an aperitif or in small slices with seasonal vegetables for a second dish |
| Ingredients | Rainbow TROUT (Oncorhyncus mykiss) salmon, salt, wine vinegar, 0.5% black pepper, sugar. |
|---|---|
| Allergens in ingredients | Fish and products thereof |
| Production Method | Bred |
| Weight | 600 g approx |
| Packaging | Vacuum packed in cardboard |
| Storage Conditions (packaged products) | Keep at a temperature between +0 and + 4 ° C |
| Instructions for use | Not recommended for pregnant women |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 702 kJ / 168 kcal Fat: 9,1 g of which saturates: 1,3 g Carbohydrate: <0,5 g of which sugars: <0,3 g Protein: 21 g Salt: 2 g Typical value per 100 g |
The producer
Friultrota - San Daniele del Friuli (UD) - Friuli Venezia Giulia
Why we chose them
Giuseppe Pighin, Mauro's father and Erica and Angelo's grandfather, founded Friultrota in 1984: passionate about sport fishing on the Tagliamento
River, he decided to turn his passion into a job. He began breeding trout in the crystal clear waters of the Tagliamento and transforming them into a
ready-to-eat product, boneless fillets delicately cold-smoked: thus Regina di San Daniele was born. A product that anticipated one of today's main
market trends, ready-to-eat gastronomy, by decades. Vision, an ethical approach to product choices and a focus on improvement and innovation
have kept us on the same wavelength throughout a collaboration that has lasted more than twenty years. The production process is artisanal, with
many steps carried out strictly by hand, such as salting and deboning, and all products are free from colourings, preservatives and flavourings:
smoking is carried out using natural smoke from wood, aromatic herbs and berries.
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